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Vanilla Cake: 9×13 Cake Using Master Mix! {THM:FP}

Vanilla Cake (9x13-inch) - THM:FP

I had several ask for directions to make a larger cake using the Vanilla Cake Master Mix, so over the weekend I did some experimenting!

Sugar-Free with Sheri

Vanilla Cake: 9×13-inch (THM:FP)

Mix all ingredients in a medium-sized bowl. Pour into lightly greased 9×13-inch baking pan. Bake at 350 degrees for 25-30 minutes or until center is cooked.

Frost with your favorite THM friendly frosting. Just be aware that if you add an S frosting, then this recipe will not be FP any more!

To Make Strawberry Dessert: Cut the cake into thirds. In a large glass bowl, layer 1/3 vanilla cake (broken into small pieces), strawberries, and whipped cream, making three layers total. Cover and refrigerator or serve immediately.

Strawberry Dessert

Printable Recipe:

[mpprecipe-recipe:6]
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12 Comments

  1. Made this and added 2 pinches extra of salt and 1/3 cups of some cream! Thanks so much!

      1. I have made the whole eggs and butter variation of this cake twice now, and it is so good! This time, I added 1/2 cup of sour cream to the batter and the cake was super moist! It tastes just like the white birthday cake that is so terrible for you (except that it’s healthy)! Thanks for the recipe, Sheri. 🙂

  2. If there was not a need for me to make this an “FP” but was fine with it being an “S”, how many whole eggs and amount of melted butter would you recommend? Thank you for your effort, time, and these wonderful recipes. They have blessed me very much. Seventy pounds down so far!

    1. Hi Angelica, I looked it up, and 4 large eggs equal about 1 cup. So for this recipe that makes a 9×13 cake, I am thinking you could use 8 eggs and then you could use 1/2 cup melted butter. That would give you about the same amount of liquid, and add in some butter too for extra richness. Give it a try and see if it works ok! Good luck.

  3. I saw in a previous comment that the batter is very thin. I made the individual recipe today that one of your readers came up with and that batter was very thick to the point of having to force it to spread out. Which would you say is more the norm? I’m hoping to make this for my son’s birthday party on Sunday and won’t have time to screw it up and start over. Thanks!

    1. Yes Becky. You might find that the longer you stir it the thicker it will get. But it will be kind of like soup. Hope it turns out great!

    1. Hi Joyce, It depends on what you use for the whipped cream. If you use full fat homemade whipped cream, then it would move it more into an S. I used the lite cool whip or redi whip which is technically not “on plan” but it has less fat and keeps it in FP range. Hope that helps ;)!

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